Grapes from the selected vineyards were hand harvested at peak ripeness and transported to the Vergelegen cellar in wooden bins. Parcels were selected and these parcels could be individual rows or fractions of blocks. Everything was vinified separately. No chemical or enzymatic additions were made and we tried to depart from everything that was accepted as protocols over the previous 16 years. Musts and finished wines were kept in contact with their lees by stirring at least once daily.